Vegan Coconut Banana Bread

Adapted from a recipe in the 30 minute Vegan, this banana bread is less exotic and more like the one mom makes. Ultra decadent meanwhile deceivingly nutritious. I always make a double batch and there is still a war for the last piece! *For a more exotic flavour, replace the vanilla with lime juice and add 1 teaspoon lemon zest, and 1 tablespoon Malibu rum.

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Servings: 12

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

1 1/2 cups ripe bananas, mashed

2 teaspoons vanilla

1/2 cup coconut oil

1/2 cup sugar

1/2 cup agave

1/4 cup nondairy milk

1 ` teaspoon vinegar

2 tablespoons orange zest, optional

2 cups spelt flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt


1Preheat oven to 350℃ and grease and flour muffin tins. mash bananas. Mix vinegar into milk and let sit for a few minutes. Add the oil (or half oil half applesauce), sugar, agave, vanilla and beat until smooth. Add milk and vinegar, and orange zest, if desired.

2sift dry ingredients together in another bowl. Fold into wet ingredients until just moistened. Do not overmix. A few patches of flour are ok.

3pour batter into muffin tins and sprinkle coconut on top if desired. Bake until puffy and an inserted toothpick comes out clean. At least 20 minutes. Enjoy!

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